Bishop State Culinary Arts recently hosted the Inaugural Wildcat Cookoff, welcoming high school culinary students from across the area for a day of competition, creativity, and hands-on learning.
The idea for the Wildcat Cookoff came directly from our high school partners. During a recent advisory board meeting, instructors shared the need for more fall competitions to help students prepare for the many culinary competitions held in the spring. Our talented Bishop State chefs took that feedback to heart and created an experience designed to build confidence, sharpen skills, and spark excitement ahead of competition season.
Students from Davidson, Baker, Mary G. Montgomery, Citronelle, and Williamson High Schools participated in the cookoff. Teams competed in one of two categories. The savory competition challenged students to prepare a pork chop, a vegetable, and a starch, while the baking competition required students to create a pie using strawberries or blueberries. For several participants, this marked the very first time they had ever baked a pie.
Events like the Wildcat Cookoff highlight Bishop State’s commitment to meeting the needs of our community and supporting students at every stage of their educational journey. We are proud to offer opportunities that help students grow, explore career pathways, and gain real-world experience.
A special thank you to Mobile Fixture, Sysco, and PP Hospitality for their generous support of this event and for providing prizes for our winning teams. We look forward to continuing this tradition and expanding opportunities for future culinary students.
For more information and opportunities concerning our Culinary Arts department, please contact Chef Gabrielle Wilson at gwilson@bishop.edu.